Chicken Brochettes Marinated in Moroccan Spiced Yogurt

  • Two 2 1/2 pound chickens, deboned and cut into 2-ounce squares with skin on.
  • 1/4 cup coriander seeds
  • 1/4 cup fennel seeds
  • 2 tsp. cumin seeds
  • 2 tsp. cardamom
  • 1 tsp. cloves Toast all spices in a heavy skillet over medium heat for three minutes, until they become aromatic. Cool down and grind in a spice grinder to powder.

Recipe Info
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Contributor: admin



For the yogurt marinade
3 cups yogurt
1 lemon, zests and juice
4 cloves chopped garlic
1 tablespoon Moroccan spice (from above recipe)
1/2 tablespoon salt

Whisk all ingredients together and submerge the chicken in the yogurt and marinate for at least 24 hours. Remove chicken from marinade and wipe off most of it before placing on grill. Grill for 5-6 minutes over medium hot coals, until crispy. Serve with couscous.

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